KUIH LOYANG NORI

Cooking Method

INGREDIENTS

Yield: ± 30 Pieces
Kuih Height: ± 1.5 cm 
Part A
Whole cumin
10g
Curry leaves
80g
Corn oil
45g
Part B
Water
300ml
Whole eggs (cracked and weighed
without the shells)
190g
Coconut cream /cream
67g
Squid ink (optional)
8g
Part C
Salt
1 tsp
ERAWAN BRAND Blended
Rice Flour
165g
STAR BRAND Corn Starch
165g
Chili powder
3g
Sugar
70g
Salt
15g
Ground nori (dried
Japanese seaweed)
30g
Pati ikan bilis (dried
anchovies granules)
5g
Oil for deep frying
Vegetable oil
1 l
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